Grandma Westermeyer'S Fruitcake
A rich, moist fruitcake loaded with raisins and walnuts, featuring warm cinnamon flavors. Perfect for festive occasions or as a hearty treat for fruitcake lovers.
Ingredients
Instructions
- Bring the brown sugar, water, and raisins to a boil and simmer for about 5 minutes.
- Add 1 teaspoon of shortening while hot, then allow the mixture to cool.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix the cooled raisin mixture with the sifted dry ingredients.
- Add a generous cup of walnuts and divide the batter between two greased loaf pans.
- Bake at 325 degrees Fahrenheit for one hour.
Tips & Substitutions
For a moister fruitcake, consider adding a splash of orange juice or using a mix of dried fruits instead of just raisins. If you're short on time, you can substitute the walnuts with pecans or leave them out entirely. Ensure your loaf pans are well-greased to prevent sticking. This recipe can also be adapted for vegan diets by using a plant-based shortening.
Serving Suggestions
Grandma Westermeyer's Fruitcake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside Fruit Salad Mold for a colorful dessert spread.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks. To reheat, slice and warm in the oven at 300°F for about 10 minutes or microwave for 20-30 seconds until just warm. This keeps the cake moist while enhancing its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Westermeyer'S Fruitcake contains roughly 1032 calories, with 6g protein, 111g carbohydrates, and 65g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1488mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts in this fruitcake?
Absolutely! While walnuts add a nice crunch, you can easily substitute them with pecans, almonds, or even hazelnuts based on your preference. Just ensure the nuts are roughly chopped to mix well with the batter.
How can I make this fruitcake less sweet?
To reduce the sweetness, consider cutting down the brown sugar by half a cup. You can also replace some sugar with unsweetened applesauce for added moisture without the extra sweetness. Just be mindful of the texture.
Can I freeze this fruitcake for later use?
Yes, this fruitcake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to six months. Thaw it overnight in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).